Coralmill Mayonesa Clásica

Name: Coralmill Mayonesa Clásica
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (220 ml)
Cuisine: Mediterranean
Ingredients: 1 huevo de 60 g (o dos yemas) Egg; ~160 ml aceite Olive Oil; 5 g zumo de limón Lemon Juice; 3 g sal Salt

Independent adaptation of a publicly published Paco Pérez recipe. Not affiliated with, sponsored by, or endorsed by Paco Pérez.

Mayonesa Clásica from a three-star kitchen.

Ratio

Olive Oil 160 mlLemon Juice 5 ml

Ingredients

Egg — 1 huevo de 60 g (o dos yemas)
Olive Oil — ~160 ml aceite
Lemon Juice — 5 g zumo de limón
Salt — 3 g sal

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Companion jar

Coralmill Mayonesa Clásica wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 1 national award

Ironrow Maionese Azzardata★ STARRED KITCHEN
Indigoroom Maionese Alla Senape★ STARRED KITCHEN
Huskrail Mahonesa De Bonito,★ STARRED KITCHEN
Midtown Buttermilk★★★ KITCHEN

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Paco Pérez works in Catalan / Mediterranean at Miramar; credentials include Michelin 3* (Miramar, Llançà).

Originally published as Mayonesa Clásica.

Adapted from a Paco Pérez recipe (Paco Pérez / La Vanguardia (chef quote)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Paco Pérez / La Vanguardia (chef quote) (published as “Mayonesa Clásica”). Full citation lives in Provenance.

Companion jar